Authentic Purple Artichoke Barigoule Casserole Recipe

• 8 small purple artichokes
• 1 medium onion
• 1 carrot
• 4 garlic cloves
• 4 sprigs parsley
• 8 basil leaves
• 4 sprigs fresh thyme
• 1 bay leaf
• 5 tablespoons olive oil
• 10 cl dry white wine
• 1 vegetable broth cube
• Salt and ground pepper

Difficulty: Intermediate

With years of perfecting Provençal dishes, this barigoule highlights the delicate flavor of purple artichokes braised to perfection.

1. Peel and finely chop the onion. Peel the carrot and cut into thin sticks.
2. Prepare the artichokes: Snap off stems 2 cm from the base, quarter them, trim leaves to two-thirds height, and remove the choke.
3. Heat olive oil in a sauté pan. Sauté onion and carrot until softened. Add artichokes, crumbled broth cube, 2 whole garlic cloves, 1 thyme sprig, and bay leaf. Season with salt, add wine, then water to cover. Cover and simmer 30-35 minutes over low heat.
4. Remove cooked artichokes; keep warm.
5. Reduce cooking liquid over high heat.
6. Finely chop remaining 2 peeled garlic cloves with thyme leaves and basil.
7. Plate artichoke quarters, sprinkle with herb mixture, drizzle with reduced juices, and add fresh pepper.
8. Serve warm or cold.